Ginger and Almond Biscotti

The season of Autumn brings with it a new color palette and definitely a new flavor experience. It took me a while, but I am now fully immersed in the season of ‘Fall’. The falling leaves are abundantly reminding me of the season change every time I go outside. The roads have tire tracks through the leaves similar to the snow tracks that we have to follow after a snowstorm. But it’s all good, because it reminds us that it’s time to get baking!

There’s nothing like the spicy aromas of fall and winter, and ginger is one of them. I’ve been seeing more and more recipes using Ginger root not only for flavor, but also because of its medicinal properties →  Ginger Root Nutrition. The famous Gingerbread Cookie has now been Italianized a bit by finding its way into Biscotti. My recipe is perfect if you are a cookie dunker. Knowing that this biscotti is made using healthy ginger makes you want more than one!

Ginger Almond Biscotti

A dunkers delightful dessert.

Ingredients

*preheat the oven after dough is chilled for 1 hour to 325°

  • 1/4 c butter substitute/dairy free butter
  • 1/2 c sugar
  • 2 tbsp finely grated fresh ginger root
  • 2 sprinkles nutmeg
  • 1 egg
  • 1 tbsp molasses
  • 1 1/2 c flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c almonds with skin removed

Directions

  1. In a medium bowl, cream the first 4 ingredients. Slowly add in the the egg and molasses.
  2. In another bowl, mix the flour, baking soda and salt. Incorporate the dry ingredients into the batter, you may need to hand mix at this point because it is a firm dough. Add the almonds, and refrigerate the dough for 1 hour.
  3. Cut the dough into 2 equal pieces for larger biscotti, or 4 equal pieces for small biscotti, and form them into long logs.
  4. Bake them on a piece of parchment paper 30-35 minutes, less for small logs. They will be more solid than cake-like. Let them cool.

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Cut the logs on the diagonal with a serated knife as thin or thick as you like, placing the slices back on the baking sheet and in a low oven for 1 hour. You may dry them further on a baking rack. I drizzled powdered sugar mixed with 1 tsp of almond milk for added sweetness.

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